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whole-grain bread. large carrots, coarsely shredded medium onions, chopped ⁄ cups water, divided tablespoon dried marjoram teaspoons canola oil teaspoons minced fresh mint leaves one -ounce can diced tomatoes, no salt added ⁄ cup dried green or brown lentils ⁄ cup low-sodium soy sauce teaspoon coriander seeds
marjoram, oil, and mint in a - to -quart stockpot. cook and stir over high heat for approximately - minutes or until the carrots and onions are softened and beginning to brown. add more water as needed to prevent burning the vegetables. add the remaining water, tomatoes, lentils, soy sauce, coriander seeds...
https://www.vrg.org/journal/vj2010issue1/2010_issue1_camels_and_caravans.php